Once the roasting coffee has moved past 1st crack, the surface of the bean fully evens up. By now the cracking has slowed down and the bean surface seems softer, plumper. Not much time will pass, perhaps 15-20 seconds at most, and the bean will begin to enter a second cracking. At this point, the bean is at medium roast level and we let the beans fall into the cooling tray to stop it roasting any further. This is a dark city roast, a deep brown colour with no visible oil on the surface of the bean. This roast highlights the natural acidity, body and aftertaste the best.